2 cans (8 oz each) refrigerated crescent dinner rolls
1/2 c well drain roasted red bell pep (from
jar)
8 slices provolone cheese, halved
1/3 lb deli sliced hot salami
1/4 lb deli sliced ham
1/4 lb deli sliced capocollo
1/2
cup well drained hot pepper rings (from a jar)
1 Heat oven to 375°F (350°F for
dark or nonstick cooking sheet).
2 Unroll both cans of dough;
separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles
in ring so short sides of rectangles form a circle in center. (Dough will
overlap; half of each rectangle will hang over edge of pan. Dough ring should
look like a sun.)
3 Spread roasted red bell
peppers toward center of ring on bottom halves of rectangles. Top with half of
the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper
rings over top. Cover with remaining half of cheese.
4 Bring each dough rectangle
hanging over side of pan up over stacked filling, tucking dough under bottom
layer of dough to secure it. Repeat around sandwich until entire filling is
enclosed (some filling might show a little). Sprinkle with black pepper.
5 Bake 18 to 22 minutes or until
dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting
into serving slices.
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